How To Make A Fresh Garden Salad

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: shredded mozzarella

Cottage cheese is lower in fat and calories while still providing creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

croutons

🥗Healthier: toasted nuts

💰Cheaper: bread cubes

Toasted nuts add crunch and healthy fats.

vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice adds brightness and is often available.

Wash all vegetables thoroughly, especially if they come from outside.

Sort through the greens, starting with lovage, and wash it thoroughly.

Pick and wash the radishes, trimming the ends as needed.

Wash and prepare butter leaf lettuce, removing roots and individual leaves for cleaning.

Wash kale thoroughly, trimming any yellow leaves and roots.

Wash garlic scapes and chop them into sections.

Chop leafy greens coarsely and set aside.

Slice peas whole or vertically, depending on preference.

Slice radishes into thin rounds or bisect them for presentation.

Chop stronger flavored greens like lovage and mustard leaves finely, treating them like herbs.

Layer the greens in a large bowl for aesthetic appeal.

Dress the greens with olive oil and ramp vinegar, adding salt and black pepper to taste.

Use hands or tongs to mix the dressed greens gently.

Plate the dressed greens evenly in a serving dish.

Artfully arrange additional ingredients like radishes and scapes on top for visual appeal.

Top with cheese if desired and add a small drizzle of olive oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens